Cache Creek Enterprises


An Authority on Game Cookery
& Avid Outdoorsman

Certified Chef Albert Wutsch

Bringing the Field to Your Table

Books | Videos | Seminars |

Backcountry & Lodge Hunting
& Fishing Camp Chef

Cache Creek Enterprises
38 Canyon View Drive
Missoula, MT 59802

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Grilled Turkey Steak with Peach Chutney

 Wild Turkey, boneless breast, 2 each (both sides)


Olive oil ¼ C

Kosher salt 1 T

White pepper, ground 1 tsp

Bacon, blanched, thick cut slices, 8 each


Peach Chutney:

Peaches, whole 3 each

Rice wine vinegar 2 T

Brown sugar ¼ C

Fresh ginger, chopped 2 tsp

Chili powder ½ tsp

Cumin seed ¼ tsp

Peach schnapps or brandy ¼ C

Salt and pepper to taste


Slice the breast on a bias into 1½"-2" thick steaks. Reserve the end pieces and scraps for cubing to make turkey stew or potpie. Rub steaks with olive oil and season. Wrap the blanched bacon around the turkey steak and secure it with toothpicks.

Make the chutney by skinning and removing the pit from the peaches. Chop the peaches coarsely. Add remaining ingredients, bring to a boil, let simmer for 45 minutes. Cook the steaks on direct heat and serve on top of chutney.

Yields: 4 servings


Visit for more recipes and to order my books, "The Art Of Cooking Venison", "The Art of Barbecuing and Grilling Game"  and the dvd, "The Art of Backyard Butchering".

NRA News Cam & Co Interview Chef Wutsch

Chef Wutsch is interviewed by Cam Edwards of Cam & Co. at the 2014 Great American Outdoor Show. Chef Wutsch was also interviewed by Cam & Co. Interview by phone.

“Chef Wutsch's delicious recipes and handy preparation tips underscore his mastery of the true art of cooking venison."

Jackie Bushman, CEO & Publisher

“Chef Al’s Grilled Turkey Breast with Peach Chutney is out of this world!”

Mark Drury, Owner, President
Drury Outdoors, Bloomsdale, MO

 “When it comes to barbecuing and grilling game, it doesn’t get any better than this!”

Steve Stoltz, World & Grand National Champion Turkey Caller, Hunter's Specialties, MO.


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